Home is Arizona. But if Chris Bianco can impact the way people grow, produce and eat food on a larger scale, he’s going to do it.

"I am in California quite a bit for my tomato business," Bianco told The Republic on Friday. "And because we're in the West, how do we continue to nurture sustainable food economies in the West?

To that end, Phoenix's James Beard Award-winning chef is partnering with Chad Robertson and Elisabeth Prueitt of San Francisco’s Tartine Bakery and Los Angeles restaurateur Bill Chait to open the massive food and dining complex at The Row DTLA. It calls for three restaurants, a market, a coffee-roasting facility, brewery, milling facility, butcher, ice cream and pastry shop, a large Tartine baking facility and more across a remodeled building in downtown Los Angeles that encompasses more than 35,000 square feet.

Bianco, chef/owner of Pizzeria Bianco, has received local and national acclaim for his new central Phoenix restaurant, Tratto. In this project, he will primarily collaborate with Robertson and Prueitt on the market and restaurant components. The latter will be comprised of:

A 5,100-square-foot upscale trattoria that will serve dinner.

A 6,800-square-foot casual restaurant that combines a full-service section with an open-seating market area for counter service and grab-and-go items.

Though the project has not yet been named, it is similar in principle, if not in scope, to Robertson and Prueitt’s Tartine Manufactory in San Francisco, and is scheduled for a phased opening beginning later this year.